I tried several new recipes this past week and will be sharing them this week. I won’t be giving a weekly menu this week as my entire menu will be new recipes from the new Chinese cookbook that I shared two weeks ago.
This first recipe I made when Caleb was over the other day. He loved it. My husband swears that he is allergic to it. I can’t imagine what he would have a reaction to since nothing in it is anything that he hasn’t had before. Oh well. I loved it and plan on making it for myself again.
Sesame Chicken
1 pound boneless skinless chicken breast
1/2 cup teriyaki sauce (Read labels. I found Kikkoman had the lowest in carbs. Some of the other brands were shockingly high.)
2 teaspoons cornstarch
1 Tablespoon vegetable or peanut oil
2 cloves garlic, minced
1 Tablespoon sesame seeds, toasted
1 teaspoon dark sesame oil
Cut chicken into 1 inch pieces; toss with teriyaki sauce in medium bowl. Marinate in refrigerator for up to 2 hours.
Drain chicken, reserving marinade. Stir marinade into cornstarch in small bowl until smooth. Set aside.
Heat a large skillet over medium-high heat. Add peanut or vegetable oil; heat 30 seconds. Add chicken and garlic; stir fry 3 minutes or until chicken is cooked through. Stir cornstarch mixture; add to pan. Cook and stir 1 minute or until sauce boils and thickens. Stir sesame seeds and sesame oil.
Serve hot.
